Renetta apple and fennel cream soup
Apples are one of the most versatile fruits in the kitchen: they're obviously the queen of desserts, but they also lend themselves to sumptuous salads, roasted in the oven, or made into a vitamin-packed smoothie.
The Renetta apple has an aromatic, pleasantly tart flavor and a savory texture that make it particularly delicious both raw and cooked, and throughout the year, thanks also to its easy preservation. In autumn and winter, the Renetta apple is firmer, has a sweet and sour flavor, and is perfect for cakes, strudels, fritters, and baked recipes in general. In spring, the flesh becomes softer and sweeter, the skin more wrinkled, and the flavor is sweeter: perfect for desserts and jams, but also enjoyed raw. Or, as in this recipe, paired with fennel for a light, flavorful, and very healthy cream soup.
Renetta is the apple best suited for use in the kitchen, even in delicious, healthy, and modern recipes. Our creamy soup is a boost of minerals and flavor, suitable for the whole family and for impressing guests with a healthy, gourmet dish. We chose Renetta apples for this recipe for a reason: compared to other varieties and many other common fruits, they are much richer in polyphenols, natural antioxidants that help slow down cellular aging. Renetta apples' polyphenols do not disperse during cooking, maintaining their beneficial properties intact. They also contain a whopping 212 mg per 100 g, thus helping to inhibit free radicals and significantly reduce cellular aging and other degenerative processes. All thanks to the deliciousness of a creamy soup that's quick and easy to prepare.
The Renetta Canada apple, along with the Golden Delicious and Red Delicious varieties from the Val di Non, was the first to receive the DOP (Protected Designation of Origin) label in 2003, the highest European recognition of a product's connection to its territory. This means that to bear the label, the Renetta apple must have a tradition and history, as well as a specific area of origin where it can be grown. Look for the DOP label and the Melinda Consortium guarantee!
Ingredients for 2 people 2 fennel bulbs 1 Rennet apple 1 tablespoon of fennel seeds 1 tablespoon of cumin extra virgin olive oil for final dressing a fennel top.
Method: Clean and chop the fennel and apples, peeling them. In a saucepan with a little water, cook the fennel and apples with the fennel seeds and cumin for about 30-40 minutes. Blend with an immersion blender. Garnish with a drizzle of extra virgin olive oil, pepper, and fennel florets.